Jersey Royal and Smoked Salmon Sushi Rolls

A unique take on sushi, featuring the creamy texture of Jersey Royal potatoes and the rich flavor of smoked salmon. A refreshing and satisfying lunch option.

Prep Time

20 minutes

Total Time

35 minutes

Calories

865 kcal

Difficulty

Medium

Equipment

4 items

Cost

£4.29/serving

Season:

🌸 Spring

Meal Type:

Lunch•Bread

Cuisine:

Jersey•Japanese

Main Ingredient:

Fish

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupSushi Rice(Short-grain sushi rice)

£0.60

1.3cupsWater(For cooking the rice)

2tablespoonsRice Vinegar(Seasoned rice vinegar is preferred, otherwise add 1 tbsp sugar and 1 tsp salt)

£0.15

1tablespoonSugar(If using plain rice vinegar)

£0.03

1teaspoonSalt(If using plain rice vinegar)

£0.01

200gramsJersey Royal Potatoes(Cooked and cooled)

£0.80

100gramsSmoked Salmon(Thinly sliced)

£4.50

3sheetsNori Seaweed Sheets(Half sheets, cut in half)

£1.00

50gramsCream Cheese(Optional)

£0.50

2tablespoonsChives(Finely chopped, optional)

£0.30

To tasteWasabi(Optional, for serving)

£0.20

To tasteSoy Sauce(For serving)

£0.10

To tastePickled Ginger(For serving)

£0.40

Total Cost

£8.59

£4.29 per serving

Instructions

1.
Cook the sushi rice: Rinse the rice until the water runs clear. Combine the rice and water in a saucepan or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
2.
Season the rice: Gently fluff the rice with a fork. In a small bowl, whisk together the rice vinegar, sugar (if using), and salt (if using). Gradually drizzle the vinegar mixture over the rice, folding gently to combine. Let the rice cool to room temperature.
3.
Prepare the fillings: Slice the cooked Jersey Royal potatoes into thin rounds or small cubes. Roughly chop chives if using.
4.
Assemble the sushi rolls: Place a nori sheet on a sushi rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving a small strip bare at the top edge. Add a thin layer of cream cheese (if using) lengthwise about 1/3 of the way from the bottom.
5.
Layer the fillings: Arrange the potato slices, smoked salmon, and chives (if using) over the cream cheese.
6.
Roll the sushi: Using the sushi mat, carefully roll the sushi tightly, starting from the bottom edge. Moisten the bare strip of nori with a little water and seal the roll. Squeeze the mat firmly around the roll to shape it.
7.
Slice and serve: Using a very sharp, slightly moistened knife, slice the sushi roll into 6-8 even pieces. Repeat with the remaining ingredients.
8.
Serve immediately with wasabi, soy sauce, and pickled ginger.

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My Notes

Nutrition Information

Nutrition per serving (385g)

865 kcal / 3619 kJ

Carbs

117g

45% of RDA

Fat

29g

41% of RDA

Protein

36g

72% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

17 g

19% of RDA

Sodium

1650 mg

72% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

Make sure your knife is very sharp for clean cuts.

Dampen the knife blade with water before each slice to prevent the rice from sticking.

Use a clean, damp cloth to wipe the rolling mat between rolls.

For a vegetarian option, omit the smoked salmon and add cucumber or avocado.

Cooking Equipment

Rice Cooker (optional)

Saucepan

Sushi Rolling Mat

Sharp Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Royal and Smoked Salmon Sushi Rolls

Ingredients

Instructions